Tuesday, January 10, 2012

Brett and I went to the San Diego Temple recently. After a wonderful experience there, we decided to eat lunch in the cafeteria. The chicken we ate there was sooooo good. I asked the cook if he would share the recipe with me. He didn't give me any exact measurements, but from his instructions, I was able to recreate it at home. Enjoy!

1 sweet onion, diced

1 1/2 tsp. turmeric

1 1/2 tsp. cumin

1 1/2 tsp. curry powder

Saute onion with spices in 2 T. olive oil until softened. Remove the onion and spices to a plate. Brown chicken 8 chicken thighs in the pan with all the juices. Remove chicken and add slices of a red and green pepper to the pan along with the onion and spices again. Place chicken in crock pot and put the contents of the pan on top. Cook on high for 4 hours or low for 8 hours. Serve with rice.